We're an independent, student-run newsroom.

The Daily Californian covers the city of Berkeley and the campus in unparalleled detail, all while training the future of the journalism industry.
Consider making a donation to support the coverage that shapes the face of Berkeley.

Yes, you pump-CAN: vegan pumpkin bread

Fall is certainly upon us: We can walk to class without regretting wearing a jacket, we no longer have to switch over to iced coffee when the day heats up and, most notably, it’s officially pumpkin season. For those of us who still haven’t tossed out our maggot-y pumpkin remains of Halloween, here’s a recipe to make use of our surplus squash! Or, better yet, let’s use up that extra can of pumpkin puree from last Thanksgiving when we told ourselves we’d bake a pie … and didn’t. But pumpkin isn’t only for pies and lattes — this versatile vegetable can improve a wide array of dishes. Our favorite way to polish off a pumpkin is undeniably by baking it into a delicious baked treat.

This recipe combines all the hearty and nostalgic flavors of fall with a fresh vegan spin. This is Berkeley, after all. And what better way to spend a crisp autumn morning in this environmentally minded city than with a fat slice of warm, vegan pumpkin bread! Side note: Our little ode to fall pairs nicely with a steamy cup of fair-trade coffee and our wealth and poverty homework.

Ingredients:

– 1 “flax egg” (1 tablespoons flax meal + 3 tablespoons water)

– 1 12-ounce can of pumpkin puree

– 1/2 cup almond milk

– 3/4 cups brown sugar

– 2 cups flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1 teaspoon cinnamon

– 1/2 cup chopped pecans

– 1/2 cup vegan chocolate chips

Directions:

1. Preheat the oven to 350 degrees. Grease and flour two loaf pans.

2. After mixing flax and water, let sit it for five minutes. Then, beat in the remaining wet ingredients (pumpkin, milk and sugar).

About this blog

The Eating Berkeley blog is your home for food in Berkeley and beyond. We'll tell you about which restaurants are worth your dollar, where the best quick lunch spots are, how to make easy recipes any college student can handle and let you know what's going on in the food world.